Bread Pudding with Pears

This is a luscious variation on classic bread pudding.

8 ­pears

8 slices fresh brioche or white bread, crusts removed

2 cups milk

2 cups heavy cream

3 large eggs

⅔ cup packed brown sugar

Pinch of salt

1 pear, quartered, cored, and thinly sliced, for garnish

1 recipe Caramel Sauce (see below)

Quarter and core the 8 pears. Slice pear quarters lengthwise. Arrange on bottom of a 2-quart casserole dish. Place bread slices in two overlapping layers on top.

In a medium bowl whisk together milk, cream, eggs, brown sugar, and salt. Pour over bread slices. Cover pan with foil and bake at 325° F for 1 hour. Cool. Top individual servings with Caramel Sauce. Garnish with sliced pear. Makes 8 servings.

Caramel Sauce

1½ cups packed brown sugar

¾ cup light corn syrup

⅔ cup heavy cream

¼ cup butter

Combine all ingredients in a saucepan. Bring to boil over medium heat. Boil 2 to 3 minutes, stirring constantly. Cool. Makes about 1½ pints.